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FOOD & DRINK

A Taste of Wagyu with Roman Petry

A five-course homage to the deliciously delicate marbled meat.
By Laetitia Laubscher
August 01, 2018
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A Taste of Wagyu with Roman Petry

A five-course homage to the deliciously delicate marbled meat.
By Laetitia Laubscher
August 01, 2018
  shares
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New Zealand household name and chef Nic Watt is collaborating with Roman Petry, known for his authentic Wagyu, to explore the taste of the marbled meat across a five-course degustation menu.

Auckland-born Nic Watt has worked in restaurants such as the Michelin-starred Nobu, Tokyo's Park Hyatt Kozue and the New York Grill as well as working as the executive chef for New Zealand's top luxury lodge, Huka Lodge. He currently runs Masu on Federal Street, which is a contemporary Japanese robata restaurant.

A veteran of the cooking industry, Roman Petry has over sixteen years of experience, beginning his career at the two Michelin-starred Alois Dallmayr in Germany and Michelin-starred Christian's restaurant, where he earned his first executive chef role at the tender age of 20.

His restaurant Roka Akor in San Francisco is Petry's local interpretation of the Japanese robata style of cuisine — following Japanese flavour profiles and traditions but using seasonal ingredients found in the San Fran area. The restaurant is one of only 28 USA certified restaurants to serve truly authentic Kobe Wagyu beef. The dinner will be matched with a wine from the Air New Zealand Fine wine list 2018.

Image: Babiche Martens.

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